Kinetic and physicochemical properties of drying‐ozonation process on wheat grain

Abstract

This study dealt about the thermal and kinetic characteristics of wheat during the drying‐ozonation process (DOP) needed for planning better drying methods that preserve desirable characteristics and minimize energy consumption. For this, ozone gas was applied with the drying air in different conditions, 15 and 45 min ozonation times and drying temperatures at 30, 40, and 50°C on wheat grains. During the drying, moisture ratio reduced, and the Midili model performed the best fit to experimental data. Activation energy to DOP was 30.40 kJ/mol (15 min O3) and 27.21 kJ/mol (45 min O3), being lesser that reference drying of 32.18 kJ/mol. DOP did not influence the ash, protein, lipid, and starch content of exposed wheat grains for 15 min to ozone. However, when the grains were exposed to 45 min of ozone, regardless of the drying temperature used, there was a significant reduction of the starch content. Thus, the results demonstrated an alternative to obtaining energy efficiency during the postharvest stages and preservation of grains quality. Practical applications Food ozonation is a process that ensures adequate sanitation without toxic waste accumulation. The use of ozone into the drying air is a modern method that can contribute to energy improvement and product quality maintenance in agro‐industries. Knowledge of drying‐ozonation process and its kinetic properties as functions of temperature, efficient diffusion of moisture and activation energy are essential for understanding the process, designing dryers and reduction of energy consumption.

Effect of Dynamic Bridging on Homogeneous Grain Movement in a Microwave Processing Zone

“…It has to be noted that expressions (11) and ( 12) cannot be applied to values y close to zero. That is why the data obtained as a result of calculating functions (11) and ( 12) were approximated with the use of third-order polynomial. Approximations were performed with the help of the MATLAB application package.…”

“…That is why the application of various methods designed to reduce energy consumption during grain drying is of great importance. Methods include are infrared radiation [10], the application of оzone-air mixtures as drying agents, [11] and ultrasonic methods of grain processing [12]. These purposes can be also achieved by changing the status parameters of the grain layer subject to drying.…”

Microwave Field Distribution in Grain Drying Installations for Different Types of Emissions

“…It should be noted that grain drying is a rather energy-demanding process that accounts for 80% of aggregate energy consumption. That is why various methods designed to reduce the energy consumed for drying, including the application of infrared radiation [9], ozone-air mixtures as drying agents [10], and processing plants with ultrasonic grain drying effect [11] are applied. Grain dryers with alternating blow-through directions in the grain layer [12] and those with grain recycling are also widely used [13].…”